The Food Root

Pages

Monday, August 26, 2019

Heat up your pan and get ready to dig in to the best sautéed broccoli and carrots recipe that goes well with noodles, steamed rice or a vegetable platter.

This dish is a crispy and crunchy which will definitely surprise you! It’s a party in your mouth with lot of explosions. A perfect vegan dish for anytime of the day and gets ready in less than 15 minutes.

Sautéed broccoli and carrots is a colourful and delicious side dish. It's super simple and super easy to make. I make these sautéed vegetables recipe so often at our house, as my family love this recipe. I make this dish withcarrots, broccoli and bell peppersas these are my favorite vegetables.

Broccoli is the best of all the cruciferous vegetables. It can be eaten raw, but blanching it in boiling water helps it give to a more crisp-tender texture. It protect your body from various diseases. It is rich in dietary fiber, minerals, nutrients and antioxidants. t’s a rich source of Vitamin A, K, C and many other minerals.

Carrots are the versatile vegetable and can be used in various dishes. It has a crunchy texture and a sweet taste. It comes in red, orange and yellow color which is due to pigments. Carotene makes the carrot orange and anthocyanin makes it bit yellow and red. They are rich in Vitamin A, B8, C, L, Folate, Potassium, Iron, Copper and Manganese.

Bell Peppers gives colorful, crispy, crunchy, sweet and salty flavour to the recipe. It comes in three colors - green, red and yellow. You can use pepper of any colour in the dish. They are an excellent source of vitamin A and C and are also a good source of dietary fibre, vitamin E, B6 and folate.

I typically serve this comfort meal as a side dish but you can serve it as an easy appetizer. It is a nutrient dense meal, so tender and tasty which fills you up quickly and tastes best with noodles, steamed rice or a vegetable platter.

How To Make Stir-Fry Vegetables?

It requires basic ingredients you likely have on hand like - broccoli, carrots, bell peppers, olive oil, a splash of vinegar and flavourful herbs and spices.

1. Add harder veggies first, followed by softer veggies.
2. Only cook the veggies until they’re tender and crisp, but do not overlook them.
3. Feel free to substitute your favourite veggies.
4. Add your choice of flavourful herbs and spices.
5. Add your choice of sauces or condiments, which add flavour boost to your food, and make it savoury, sweet or spicy.
6. Extra virgin olive oil is perfect for sautéing vegetables but in case you don’t have olive oil in hand, you can use butter.

This recipe is a beautiful blend of carrots, broccoli and bell peppers. I totally adore the combination of these beautiful veggies. I'm a great fan of these veggies, but feel free to substitute your favourite veggies. You can control your spice level according to your taste preferences and requirements.

I love making this recipe a lot. It has so much flavours and textures. It tastes best when vinegar and cayenne powder is added, and is served hot.

You can tap a save button and pin this recipe!

To prepare this yummy dish, first blanch broccoli in hot water then drain them into the bowl of cold water and strain them again and keep it aside for some time. Next, heat olive oil in a pan over medium-high heat, and add carrots and stir-fry them for 3 minutes or until they are tender. Add bell peppers, stir-fry for 2 minutes but do not overcook. Add the broccoli and stir-fry for 2 minutes. Add garlic cloves and sauté for 1 minute. Then add cayenne powder and stir-fry for 1 minute. Season with salt to taste and sauté them for 2 more minutes. Drizzle vinegar and sauté for 1-2 minutes and enjoy.

Make it exciting, but not bland or boring. Add your favourite veggies and condiments and your kids will love it!

Method

1. Bring in a large pot of water to boil. Meanwhile, fill a bowl with a cold water preferably with ice cubes in it. Set it aside. When the water is boiling, add 1/2 tbsp of salt and broccoli florets. After 3 minutes, remove the broccoli with a slotted spoon or drain the florets in a colander. Now plunge them into the bowl of cold water and after 1 minute, strain them again.

2. In a pan, heat 1 tbsp of virgin olive oil or butter. Reduce to low medium heat, when the oil is hot enough, add carrots and sauté approximately for 3 minutes or until they are tender.

3. Then, add bell peppers, and stir well for 2 minutes or until they are tender, but do not overcook.

4. Add the broccoli and toss it for 2 minutes.

5. Next, add garlic cloves and sauté for 1 minute.

6. Season to taste with salt and cayenne powder and stir well for 1 minute.

Thursday, August 8, 2019

Mango Blueberry Smoothie is a simple, healthy rich dessert which will wake up your taste-buds and gives you instant energy. This is my go-to smoothie recipe, and is vegan and gluten free.

Since summer in India doesn’t seem to end anytime soon, indulge in this delicious mango blueberry smoothie. It’s full of natural fruit flavours and sweetness. It's a delicious and healthy way to start off a day, and the flavours that comes out from the drink is absolutely delightful.

This 7-ingredient recipe is totally refreshing for a hot summer day and is topped with finely chopped nuts. It’s creamy but light, and loaded with rich flavors and fresh fruits.

This blueberry mango smoothie is one of my favorites ever and is perfect for summer. It's a perfect breakfast smoothie for busy mornings and helps in maintaining good health.

This smoothie is high in fibre, potassium and a powerhouse of antioxidants. It’s full of vitamins and minerals, and has a quality source of protein which helps you feel full for hours.

Mango season would be totally deprived of it glory if you don't try this delicious mango berry smoothie. It is packed with nutrients and fresh seasonal fruits. You should definitely try this before the mangoes vanish from the market.

Mangoes are a versatile and an interesting fruit. You can add them in slushies, cakes, ice-creams, salads, smoothies, dips, pickles, or sweet-dishes. Though, I don't love mango so much but I love adding them in smoothies.

I've also added 1/2 cup of fresh blueberries. They are a popular summer treat which gives a fresh and crisp flavor to the smoothie. Blueberries are packed with various health benefits, and can make the smoothie more wholesome and nutritious, and, it's texture is extremely surprising.

After a bit of trial and error, I used some of the most healthful smoothie ingredients like -

Saturday, June 22, 2019

Mangoes are such a versatile and an interesting fruit. You can add them in smoothies, dips, or simply make pickles. This is the best side-dish and add a boost of nutrition to any meal! Mango pickle, also known as achar, is super easy to prepare and has complex flavors. It’s a tangy condiment that adds an extra zing to every meal.

We always ate homemade pickles made by our mother as we don’t like the pickles that are sold outside in markets and you never know about the quality of ingredients they are using in their pickles. Also, we try to avoid high sodium products so we love homemade pickles and it’s very easy to make your own pickle instead of buying them at the store.

Raw Mango Pickle is made with raw mangoes and flavoured with Indian spices. Achar or pickle is a great condiment which you will find in almost every Indian households. You can also make it spicy or mild to suit your taste by adjusting the amount of spices.

Yesterday, Mom made these raw mango pickle for us. It was so yummy and healthy as she didn’t use any oil in it! She made these in small batches. If you want to make the pickle last, make sure you store the pickle jar in the refrigerator and use it within 2-3 days, as we are not using any oil in it.

This is a 5 ingredients pickle recipe and gets ready in less than 5 minutes. It is then kept in warm place for 6-8 hours, till the mangoes soften a bit, then this simple homemade pickles is ready. Make sure you store this in the refrigerator and use this within 2-3 days. You can add a spoonful of oil if you want.

I’ll also share the traditional recipe of mango pickle, where you add the mustard oil and other spices and can use the mango pickle for a year or two, but I like this particular raw mango pickle recipe a lot as it’s very easy to prepare, and it's vegan and gluten-free too! Hope you love the recipe too! Let me know in the comment section below!

Wednesday, June 12, 2019

Raw mangoes had made their entry and it’s the best time to use them in this season. Mom made this delicious Launji recipefor us, which is a staple in every Indian households in hot summer days! If you haven’t tried it yet, you absolutely must. It’s insanely tasty and mostly eaten in the summertime.

Raw mango chutney or aam ki launji is a classic sweet, salty, spicy and sour chutney made with raw mangoes, flavored with Indian spices and sugar. It is one summer essential chutney made in almost all Indian households. This recipe is made from season’s favorite fruit and will drool you for sure. It’s a very easy recipe to prepare, and, does not require too much of effort or prior preparation and makes a perfect accompaniment for light and flavorful dishes.

I love raw mango recipes and launji is one of my favorite current dip. It is very handy on busy and quick mornings, and, goes well with paranthas and purees. Consuming raw mangoes are a good way to beat the heat. They are a good source of vitamin A and C and are great for digestion. If you'll make launji in large quantity, you can store it in the refrigerator and use it for at least 1 month.

HOW TO MAKE RAW MANGO CHUTNEY

The unique flavor of this chutney comes from the mango skin. I love the texture of the fruit as it is slightly sour and acidic. Also, it gets the spectacular flavor from the cumin seeds and mustard seeds. This adds a nice and mild aroma in the recipe. To avoid the sugar intake, you can also use a piece of jaggery in this recipe.

You can peel the raw mango but we like to add them along with the skin as it contains more nutrients than the actual fruit. I'd just recommend you to wash the raw mangoes properly before you add them in the recipe.

The raw mango chutney recipe is very simple. First, heat the oil, fry the cumin seeds and mustard seeds for 1 or 2 minutes until they splutter, then add a pinch of asafoetida, and add mango pieces in the pan and saute them. Next, add the basic Indian spices, then stir to combine. Add sugar and water in the pan and cover with a lid for some time till the raw mangoes starts to soften. And, it's done! Once the launji cools down, it can be stored in the refrigerator for at least a week, and if you made this in bulk, you can store for at least a month.

Hope you make this wonderful recipe and enjoy with your family. This will surely transport you to a different world altogether. It’s extremely delicious, neither too spicy, nor too sour. I highly recommend this, it’s pure bliss!

Method

1. Wash the raw green mangoes, cut them into small pieces. Set them aside.

2. In a pan, heat the oil, then add cumin seeds and mustard seeds, stir over low heat, until they just start to pop, and sauté for 1-2 minutes on medium heat. When the seeds starts spluttering, add a pinch of asafoetida and sauté for 1-2 minutes on low heat.

4. Add sugar and water, mix it well. Then cook them on a low flame and lower the heat, covering it with the lid and let it cook for at least 6-7 minutes, till the raw mangoes starts to soften. Stir occasionally.

5. When mango pieces starts to soften, increase the heat, let it simmer for another minute so the chutney thickens slightly, add garam masala and stir to combine.

6. Remove the pan from the heat and allow it to cool. The chutney or the dip will thickens more as it will cool down.

7. Store it in the air tight container and preserve it in the refrigerator. Serve it with Indian meals and enjoy the raw mango chutney with paranthas and purees or anything you like!

Notes

1. We don't peel the raw mangoes, but if you want to peel them, you surely can.

2. To avoid the sugar intake you can also use a piece of jaggery in this recipe.

Join us

Total page views 🧡

Follow us by email!

Total number of email subscribers

Hello and Greetings from India! Thank you for dropping by on my page!
I'm Anshika, I started this blog so that my mother and I have a way of sharing our favourite vegetarian recipes using authentic, seasonal and fresh ingredients. We were trying out a number of recipes but wanted to space them down and share our thoughts. So I decided the best way to do this was to blog about it. I'm so happy to share our recipes with you and I hope you'll embark on this fun cooking journey with us.

Contact Form

Copyright Disclaimer

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to The Food Root with appropriate and specific direction to the original content. Thank you for visiting The Food Root.